x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

South Wind Through the Kitchen: The Best of Elizabeth David by Elizabeth David

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baked middle gammon

    • Foodycat on January 06, 2018

      I didn't soak it (because hams aren't nearly as salty as they were when Mrs David was writing) and didn't do the breadcrumbs because I find that a really strange part of English cuisine, but the method of wrapping in foil and baking slowly made a beautifully flavoured and very succulent ham.

  • Sauce Messine

    • KissTheCook on November 19, 2012

      Did not care for raw shallots; high calorie and not so good

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Dash and Bella

    I look at a tomato...should I slice it or cut into wedges. She probably looked at a tomato and thought, "Shall I make pumpkin chutney, moussaka, ratatouille, salsa, gazpacho, menerboise or minestra?"

    Full review
  • ISBN 10 1906502900
  • ISBN 13 9781906502904
  • Published Oct 29 2010
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street

Publishers Text

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of "The Best of" but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up "South Wind Through the Kitchen" are drawn from all Elizabeth David's books, namely "A Book of Mediterranean Food", "French Country Cooking", "Italian Food", "Sumer Cooking", "French Provincial Cooking", "Spices, Salt and Aromatics in the English Kitchen", "English Bread and Yeast Cookery", "An Omelette and a Glass of Wine", and "Harvest of the Cold Months". There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

Other cookbooks by this author